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Artichoke Varieties

  Artichoke Varieties A Year-round Variety Description: Globe-shaped in winterand spring Conical in summer and fall Green color, some purple at base in summer Thorns prominent in summer and fall. Less developed in winter and spring. Compact appearance Winter harvests may show frost damage on outer bracts, a cosmetic defect only. Frost tends to enhance "nutty" flavor of artichoke. Size: 18, 24, 30, 36, 48, 60 count, large loose (cocktail) and small loose (baby)... read more

Caramelized Cauliflower

  • by PeteModerator

  Tonight we picked up our last box, of the season, from our CSA. Well, technically the last regular season box was delivered a few weeks ago, but we had also opted for the late season storage share. I can’t wait to eat my way through all the killer produce that was delivered. But, before I go on, I really should thank Nicole and Joe, and family, of Good Earth Farm. Through their hard work and tremendous efforts my family was supplied with a bounty of produce all summer and fall long. It was truly a pleasure to get to meet some of the people that supply us with our... read more

Zojirushi Home Bakery Supreme Bread Machine

  • by NickoAdministrator

  You will likely face weeping and gnashing of teeth by serious bread makers at the mention of the word bread machine. And most will say it takes the fun out of making bread all together. True, it probably does but it does allow the masses who are looking for a convenient way to produce a simple loaf of bread without all the chemicals and the big time commitment.     The idea of a kitchen appliance that just produces a loaf of bread started in the late 80’s and caught on very quickly with just about everyone that wanted easy bread at home. Now almost... read more

Dutch Oven Cooking

DATELINE: El Paso, Texas - October 1, 2000 I am currently traveling on vacation in the Pacific Northwest, Rocky Mountains and the American South West. I arrived in Bellingham, Washington on September 16, 2000 after completing my fourth season as Chef on board the M/V (Motor Vessel) Explorer in South East Alaska. The M/V Explorer (http://www.yachtexplorer.com/), a 60 foot luxury yacht, seasonally provides seven-day gourmet charter tours for up to six guests between Juneau and Sitka, Alaska on the Pacific waters of the Inside Passage. It is a very rewarding but demanding... read more

Vietnamese Crab Cakes

  Created from a Chef-Viet post     Hi Folks:   This is a derivative from the ever popular Vietnamese "Nem Cua Bể" of a Seaport City (Hai-Phong) in North Vietnam.  Typically, the Vietnamese would use rice paper skin to wrap them up in a square fashion but in the US I've tried the filo skins, which turned out just fine.   Ingredients:   - 1.5 lbs Dungeness crab meat - 1 lb ground pork - 1 small bundle bean threads (soaked and diced about 1" long) - 1 cup julianed "wood ears" (black fungus) - 2 tbsp fishsauce - 1 tsp ground pepper - 2 egg... read more

Krups Km 8150 12 Cup Programmable Coffeemaker

  Krups KM 8150 12-cup Programmable Coffeemaker   Donated by EverythingKitchens.com   Reviewed by: Brook Elliott   About 45 years ago came a revolution in American coffee making habits. Melitta made a big splash with its drip coffee making system.   It was a simple concept. Hot water would slowly ooze through a cone of ground coffee, steeping instead of boiling. This produced a clear, clean brew, with no muddiness or bitter oils.   Until then, most Americans made coffee in a stovetop percolator. A small minority, who’d been exposed to European... read more

Mexican Food Recipes Ceviche

by: Ruben Urias For a cold snack on a hot summer day, ceviche hits the spot! The chilled mixture of fresh seafood and produce will satisfy your hunger and cool you down. Many variations of ceviche exist around the globe, each highlighting favorite local ingredients. For the basic Mexican version that follows, you will get a refreshing mixture of fish, shrimp, lime juice, and fresh vegetables. MEXICAN CEVICHE INGREDIENTS: 8 oz. Fish fillet(s), 1/4-1/2 inch cubes 4 oz. Bay shrimp, cooked 1/2 cup Lime juice 1/2 cup Red onion, fine... read more

Sweet Potato Pecan Pie

Thanksgiving is the perfect time for soul food to shine, and one Southern chef has refined the traditional Sweet Potato Pie with another soulful seasonal favorite. Since Chef Teresa Thomas launched her restaurant called Southern Caviar in 2008, diners around Myrtle Beach, S.C., have been thrilled with her upscale versions of down-home Southern cooking. She learned her craft classically at Johnson & Wales University when it was still in Charleston, and then her Southern senses were honed at Charleston's famed soul food Mecca called Jestine's Kitchen. Now her signature... read more

Olive Descriptions

The lowly olive is one of the world's greatest and most historically coveted foods. Throughout history, the olive tree has been the subject of mythology, a sign of longevity, and a source for excellent wood. From the olive flows olive oil, a precious commodity that was used historically for food, fuel, the anointing of kings, industrial lubricant, medicinal balm, soap manufacture, and polishing finely cut diamonds.   The fruit of the olive tree, the olive itself, has been eaten for centuries (ever since people learned how to tame the raw, inedible olive and make it... read more

Broccoli

Super Sprouts It's interesting how a person's taste changes from childhood to adulthood, what they like and don't like. Personally, my tastes were like most kids when I was a child (you couldn't have gotten me to eat a vegetable for anything). As a teenager I thought that I was eating enough vegetables if I ate a hamburger that had a leaf of soggy iceberg lettuce on it. Ditto for the celery that came with chicken wings. Adulthood of course brought a more discerning view of vegetables. Their healthful properties go without saying, and as a professional cook I also enjoy... read more

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